Oven Fried Pike With Orange Sauce
|Northern pike/Substitute||1 1⁄2 Pound, skin removed, cut in half crosswise (Fillets, 6 Ounce Each)|
|Orange juice||1 Cup (16 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs) (Divided)|
|Ground ginger||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Lemon herb seasoning||1 Tablespoon|
Place fillets in large plastic food-storage bag.
In 2-cup measure, combine orange juice, onions, lemon juice, 2 tablespoons oil, the ginger and salt.
Reserve half of juice mixture.
Cover and chill.
Pour remaining juice mixture over fillets.
Turn to coat.
Chill 1/2 hour, turning bag once.
Pour remaining 2 tablespoons oil in 13 x 9-inch baking pan, tilting pan to coat bottom with oil.
Heat oven to 450°F.
Heat oil in oven for 10 to 15 minutes, or until very hot.
In shallow dish, combine flour and lemon herb seasoning.
Drain and discard juice mixture from fillets.
Blot excess moisture from fillets with paper towels.
Dredge both sides of fillets in flour mixture to coat.
Place in hot oil in pan.
Bake for 8 to 10 minutes, or until bottoms of fillets are browned.
Turn fillets over.
Bake for 5 to 6 minutes longer, or until browned on both sides.
Meanwhile, place reserved juice mixture in 1-quart saucepan.
Simmer over medium heat for 10 to 12 minutes, or until reduced by half.
Pour sauce over fillets.
Garnish with orange slices and snipped fresh parsley, if desired.